1cup(227 g)pumpkin pureecanned (not pumpkin pie filling)
½cup(106 g)light brown sugarpacked
½cup(106 g)granulated sugar
½cup(100 mL)canola oil
2ounces(57 g)sour creamroom temperature
¼cup(57 mL)milkroom temperature
2(100 g) large eggslightly beaten, room temperature
1teaspoonpure vanilla extract
Glaze
1cup(114 g) powdered sugar
1 to 2tablespoonsmilk
Instructions
Preheat the oven to 350°F, and lightly grease a 9x9-inch or 11x7-inch baking pan. Set aside.
For the Streusel Topping:
Place the ingredients in a food processor, and pulse briefly until moist crumbs form. There should be no dry sandy patches. (You can use a bowl with two forks, a pastry cutter, or your hands if you don’t have a food processor.)
5 tablespoons (70 g) unsalted butter, ¾ cup (90 g) all-purpose flour, ½ cup (106 g) light brown sugar, 1 tablespoon ground cinnamon
Transfer the topping to the refrigerator until ready to use.
For the Cinnamon Filling:
In a small bowl, use your fingers or two forks to combine the filling ingredients until small crumbs form. Set aside.
3 tablespoons (43 g) unsalted butter, 1 tablespoon ground cinnamon, ½ cup (60 g) all-purpose flour, ½ cup (106 g) light brown sugar
For the Cake Batter:
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
2 cups (240 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 1 tablespoon pumpkin pie spice
In a medium bowl combine the pumpkin puree, light brown sugar, granulated sugar, oil, sour cream, milk, eggs and vanilla.
1 cup (227 g) pumpkin puree, ½ cup (106 g) light brown sugar, ½ cup (106 g) granulated sugar, ½ cup (100 mL) canola oil, 2 ounces (57 g) sour cream, ¼ cup (57 mL) milk, 2 (100 g) large eggs, 1 teaspoon pure vanilla extract
Pour the wet ingredients into the dry ingredients and mix just until combined. Make sure not to over; otherwise, the cake will be tough.
Spoon half the batter into the prepared pan, and sprinkle the filling evenly over the batter.
Carefully spoon the remaining batter over the filling and spread into an even layer. Sprinkle the streusel topping evenly over the batter.
Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before adding the glaze.
For the Glaze:
In a small bowl, whisk together the powdered sugar and milk.
1 cup (114 g) powdered sugar, 1 to 2 tablespoons milk
Drizzle the glaze over the cooled cake, and serve. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Using a 9x9-inch pan yields a thicker cake, so you may need to add a few minutes to the baking time.